These grilled chicken leg quarters are juicy, tender, and oh so flavorful! Coated in with oil and a simple seasoning mix, grilled until deliciously golden, and then finished off with bbq sauce brushed on top, these grilled chicken legs are a perfect addition to any cookout!.
Fire up the grill and throw on these amazing chicken leg quarters! They’re so easy to make and are full of flavor. The juicy, tender dark meat makes leg quarters one of my favorite cuts, and they always turn out perfect on the grill.
Are you staring at those chicken quarters wondering exactly how long they need to be on the grill? I’ve been there too! Grilling chicken quarters can be tricky – cook them too little and they’re unsafe, cook them too long and they’re dry as cardboard. After years of trial and error (and some embarrassingly overcooked chicken), I’ve figured out the perfect timing for grilled chicken quarters.
The Short Answer
For perfectly grilled chicken quarters, you’ll need approximately 45-55 minutes at a temperature of around 375°F. But don’t run off to your grill just yet! The exact timing depends on several factors that we’ll explore in this comprehensive guide.
What Are Chicken Quarters Anyway?
Let’s be clear about what we’re working with before we talk about grilling times. Chicken quarters, which are also called leg quarters, are made up of the thigh, drumstick, and part of the back of the chicken. Most of the time, they’re the cheapest cut of chicken you can buy, price-wise. 79 a pound, which means you can feed a lot of people without spending a lot of money.
Factors That Affect Grilling Time
Several things impact how long your chicken quarters need to cook
- Size of the quarters: Bigger quarters = longer cooking time
- Starting temperature: Cold chicken straight from the fridge takes longer than room temperature chicken
- Grill temperature: Higher heat cooks faster but risks burning the outside
- Type of grill: Gas grills and charcoal grills distribute heat differently
- Lid position: Keeping the lid closed retains heat and cooks more evenly
Step-by-Step Grilling Method and Timing
Let me walk you through my foolproof method for perfectly grilled chicken quarters every time:
1. Preparation (10 minutes)
- Pat the chicken quarters dry with paper towels
- Drizzle with oil (about 2 tablespoons for 5 quarters)
- Season well with your favorite spices (I use salt, pepper, garlic powder, onion powder, and paprika)
2. Initial Direct Heat Phase (10 minutes)
- Preheat your grill to around 400°F
- Place chicken quarters skin-side down over direct heat
- Flip every 2-5 minutes to prevent burning
- This phase is about developing color and starting the cooking process
3. Indirect Heat Phase (30-40 minutes)
- Move chicken to indirect heat (the cooler side of your grill)
- Maintain a grill temperature of about 375°F
- Cook with the lid closed, flipping occasionally if not using sauce
- If using BBQ sauce, start brushing it on when internal temperature reaches about 160°F
4. Final Temperature Check and Rest (5 minutes)
- Remove when internal temperature reaches 185°F (more on this below!)
- Let rest for 5 minutes before serving
The Truth About Chicken Temperature
Dark meat chicken quarters are SAFE at 165°F, but they’re not always DONE at that temperature. This changed the way I grill forever.
While the USDA says that 165°F is a safe temperature for chicken, taking dark meat like quarters to 185°F makes the meat much more tender and juicy. At 165°F, dark meat may still be tough and unpleasant to the touch. Dark meat stays juicy even at higher temperatures because it has more fat than chicken breasts, which drys out quickly.
Always use a reliable meat thermometer and check the thickest part of the thigh, making sure not to touch bone with the probe.
Common Mistakes to Avoid
I’ve made all these mistakes so you don’t have to:
- Not setting up two-zone heating: You need both a hot zone for searing and a cooler zone for finishing
- Cooking at too low a temperature: This results in rubbery skin nobody wants to eat
- Cooking at too high a temperature: Burns the outside before the inside is done
- Flipping too often with sauce applied: Your sauce will end up on the grill grates, not the chicken
- Not letting the chicken rest: Cutting immediately means all those juices run out
Pro Tips for Amazing Grilled Chicken Quarters
After grilling hundreds of chicken quarters, I’ve discovered some game-changing tricks:
- For crispier skin: Leave chicken uncovered in the fridge for an hour before grilling to dry out the skin, or dust with baking powder to draw out moisture
- For more flavor: Season under the skin as well as on top
- For even cooking: Let chicken come to room temperature for about 20 minutes before grilling
- For added smoky flavor: Add wood chunks to your charcoal or use a smoker box on a gas grill
- For sticky, caramelized BBQ sauce: Apply in layers during the last 15 minutes of cooking, allowing each layer to set
FAQ About Grilling Chicken Quarters
Q: Do I need to marinate chicken quarters?
A: Nope! While marinating can add flavor, it’s not necessary. You can get great results with just oil and seasonings. But if you have time, seasoning them and leaving them overnight in the fridge creates even more flavorful chicken.
What method do you use to decide if you need to flip the chicken quarters while they’re on the grill? In order to get even cooking, flip the food every 5 minutes if you’re only using oil and dry rub. It’s better for the BBQ sauce to stay on the chicken instead of burning on the grill if you don’t flip it too often.
Q: Can I grill frozen chicken quarters?
A: Technically yes, but I don’t recommend it. You’ll get uneven cooking and potentially dangerous partially cooked sections. Always thaw completely first.
Q: What sides go well with grilled chicken quarters?
A: So many options! Grilled corn, potato salad, coleslaw, baked beans, or grilled vegetables are all fantastic choices.
Make-Ahead and Storage Tips
If you’re meal prepping or have leftovers:
- Refrigerator: Store cooled chicken quarters in an airtight container for up to 4 days
- Freezer: Freeze in airtight containers for up to 3 months
- Reheating: While the microwave works, using an oven or air fryer for a few minutes helps maintain that crispy skin
Why This Method Works
I’ve tested dozens of methods, and this approach consistently delivers the best results because:
- The two-zone grilling method prevents burning while ensuring thorough cooking
- The higher final temperature (185°F) breaks down connective tissues in dark meat
- The initial searing locks in juices while the slower indirect cooking ensures even doneness
Final Thoughts
Grilling chicken quarters isn’t rocket science, but it does take a bit of patience and technique. The good news is that they’re one of the most forgiving cuts of chicken due to their higher fat content. Even if your timing isn’t perfect, you can still end up with delicious results.
Remember the key points: preheat properly, use two-zone grilling, take the temperature to 185°F for best texture, and let them rest before serving. Master these basics, and you’ll be known for your amazing grilled chicken quarters at every cookout!
So fire up that grill, grab some chicken quarters, and get cooking. With these guidelines, you’re all set for success. And remember – the best part about grilling is that even the “mistakes” are usually still pretty tasty!
Why You’ll Love This Recipe
- Leg quarters of chicken are a cheap cut of meat that I like to buy, and they often go on sale. This is a tasty, cheap meal that you can make for dinner or to prepare for the week.
- You can make this with or without the bbq sauce. I like to brush the BBQ sauce on the leg quarters, but the chicken and seasoning are tasty enough to eat on their own if I don’t.
- That’s how long these grilled chicken leg quarters take to make! You can even season them ahead of time and just throw them on the grill for a quick weeknight dinner.
- chicken leg quarters are a hearty serving of meat for a great price. They are made up of the thigh, drumstick, and part of the back of the chicken. If you have extra, try my recipe for baked chicken quarters!
- Oil—the seasoning will not stick to the chicken legs without oil.
- I season my food with a simple mix of paprika, garlic powder, onion powder, salt, and pepper. Cayenne powder can be added to make it hotter.
- BBQ sauce—use your favorite! I love how sweet Sweet Baby Ray’s is!
Recipe Tips and Notes
- Like with chicken wings, I like to leave the chicken quarters in the fridge for a while without covering them. This lets them dry out a bit and makes the skin really crispy.
- To add some extra brightness, I love to serve my grilled chicken with lemon slices or squeezed lemon juice on top.
- When you grill the chicken drumsticks, keep the lid on. This keeps the heat in, so the chicken cooks all the way through.
- Before taking them off the grill, the chicken should be 165°F (74°C) on the inside in.
- You can move the chicken to indirect heat if it’s getting too dark too fast. The lid of my grill has an extra set of grates that I can use to cook the chicken. This way, it cooks without being directly over the flames.
- More time should be added if the chicken legs are stuck to the grill. Like when you sear chicken in a pan, the chicken should come off when it’s time to flip it. If you’re afraid the chicken will stick, you can also brush some oil on the grill grates.
- When you season the chicken, try to get the seasoning under the skin as well. This will make it even more flavorful!.
- For even cooking, let the chicken legs cool down at room temperature before putting them on the grill.
- Always let the chicken rest before serving. So the chicken has time to spread out its juices and stay moist. All the juices will be gone from the chicken if you cut it too early.
- Even though you don’t have to, if you have time, season the chicken legs and put them in the fridge overnight to make them taste even better.
- As soon as the chicken legs are cool, put them in a container that won’t let air in. You can keep them in the fridge for up to four days.
- Freezer: Let the grilled chicken legs cool down before putting them in a container that won’t let air in and putting it in the freezer. They can last for up to 3 months frozen.
- Put chicken legs back in the oven or air fryer for a few minutes to keep the skin crispy. You can also put them back in the microwave.
